I cooked it at 62.5 degrees for an hour. I don't really see much difference from boiled chicken breast.
by AdFirm4469
6 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
-Po-Tay-Toes-
I do mine at 63 and they come out great. I’m going to presume it was either woody chicken, low quality chicken, or your sous vide is not calibrated correctly?
Did you also salt the chicken breast beforehand? I believe it helps it to stay juicier.
Also, how much liquid was in the bag with the breast? That’s the indication of how much liquid was expelled. When I do mine at 63 there is literally no liquid in the bag after the cook, there’s a little bit of gelatinous goop but no liquid. When I compare this to my wife’s chicken (which she likes cooked at 74°) there is quite a bit of liquid in that bag.
OpLeeftijd
65 for 1:30, and it still has some pink in the middle. What stick do you use? You might have a calibration error or a bad stick.
bcash101
Possibly just a ‘woody’ breast. I do mine at 62.5C/145F for usually 3.5 to 4 hours from frozen, and they usually turn out amazing, but there’s nothing you can do to save a woody breast.
6 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I do mine at 63 and they come out great. I’m going to presume it was either woody chicken, low quality chicken, or your sous vide is not calibrated correctly?
Did you also salt the chicken breast beforehand? I believe it helps it to stay juicier.
Also, how much liquid was in the bag with the breast? That’s the indication of how much liquid was expelled. When I do mine at 63 there is literally no liquid in the bag after the cook, there’s a little bit of gelatinous goop but no liquid. When I compare this to my wife’s chicken (which she likes cooked at 74°) there is quite a bit of liquid in that bag.
65 for 1:30, and it still has some pink in the middle. What stick do you use? You might have a calibration error or a bad stick.
Possibly just a ‘woody’ breast. I do mine at 62.5C/145F for usually 3.5 to 4 hours from frozen, and they usually turn out amazing, but there’s nothing you can do to save a woody breast.
https://en.wikipedia.org/wiki/Woody_breast
I thought this was a picture of bread
Suis vide chicken breast is literally one of my favorite things ever to cook. Stupid easy, tender, juicy, and delicious.